Huevos con setas

2 Servings

Ingredients

Quantity Ingredient
1 tablespoon Parsley; Finely Chopped
¼ bunch Epazote
1 large Tomato; seeded and diced
⅛ cup Olive Oil Plus
1 tablespoon Olive oil
2 tablespoons Butter
2 Garlic cloves; finely chopped
¼ bunch Thyme
½ pounds Wild Mushrooms: Morels, Shittake, Oyster; wiped clean
3 Extra large eggs
1 tablespoon Milk
Salt
Black pepper; freshly ground

Directions

In a small bowl, combine the parsley, epazote, tomato and ⅛ cup olive oil to make a salsa. Set aside. Heat the remaining olive oil and butter in a nonstick omelet pan. Add the garlic, mushrooms and thyme and saute over medium heat until soft. If they give off juice, turn up the heat until it boils away. Preheat the broiler. Beat the eggs, milk and salt and pepper together in a small bowl. When the mushrooms are done, pour the egg mixture into the pan. Stir until it starts to scramble; stop and push down the sides with a spatula so uncooked egg hits the pan's surface. When the eggs begin to set, remove the pan from stove and place under the broiler until eggs are no longer runny. (If your pan isn't entirely heatproof, cover the handle with aluminum foil.) Remove the pan from broiler and slide the omelet onto a plate, folding it in half as you go. Cut in two and top each half with a spoonful of the salsa. Yield: 2 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/18/96 show Recipe By : TOO HOT TAMALES SHOW #TH6319 Posted to MC-Recipe Digest V1 #318 Date: Tue, 26 Nov 1996 17:24:44 -0600 From: Pat Asher <asher@...>

NOTES : (WILD MUSHROOM OMELET)

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